субота, 06. фебруар 2016.

Trajfl *Triffle




  • Scroll down for Recipe in English

  • Neke slatke stvari su tradicionalne..prave se kao ovaj Trajfl (mislim da se i kod vas tako zove), recimo za Božične praznike. Juče sam pravila tortu, Valentinku i ostalo mi je od  kolača za srca, idelana prilika da ga ovde iskoristim, jer je sličan Maderi. Brzo se pravi i primetićete ja sam tu koristila i poprečne načine, kao npr.gotov puding od vanile. Ništa manje ukusno. Iako momentalno ima dosta svežeg bobičastog voća ipak sam ovde odlučila da iskoristim još neke zalihe iz friza .
  • Sastojci
  • 750g smrznutog voća (maline, kupine, crvene i crne ribizleja sam koristila , više egzotično kao mango, ananas, ali i jagode

  • 250g kristal šećer
    1 pakovanje instant žele, ja koristim maline
    1 pakovanje vanila krem, možete napraviti  sami, ako želite
    1½-2 Madera kolač, 
    4 kašike šeri ili  sok od ribizle
    300-450 ml slatke pavlake
    1 kašičica ekstrakta vanile
    2 kašike šećer u prahu
    drobljeni keks ili orasi, bademi i sično,


  • Priprema

    Stavite voće u posudu sa 200g šećera i 1 litar vode i pustite da lagano kuva. Kuvajte 2 minuta, a zatim izvadite 6 kašika voća i 150ml sok. Sada nastavite  kuvanje voća  5 minuta.
    Koristila  sam instant malina žele, ako želite da se napravite sami, vi to učiniti na sledeći način:
    Potopite  želatin u hladnu vodu da se rastvorii. Ako imate blender , izmeljite voće ili usitnite ručno viljuškom, zatim procedite kroz sito u veliku posudu  Ocedite višak vode iz želatina, dodajte topli voćni sirup i mešajte da se rastvor, Ostavite da se ohladi pa stavite u frižider dok se ščvrsne
    Takođe sam koristila  gotov vanilin pudung

    Stavimo komade kolača ,koji smo isekli u kocke na dno veče staklene linije, 
  • o na o voće i sirup koji smo sačuvali.Uspemo i ostatak voča.Prelijemo šerijem
  • Na sve uspemo puding ,tako da potpuno pokrije voće i kolač.
  • Ostavimo da se ohladi. Na pudingu će se stvoriti korica , što če biti pogodno kad sada uspemo žele.
Na sve uspemo pavlaku, kojus mo umutili sa vanilom i šećerom u prahu i dekorišemo izdrobljenim keksom ili orasima, bademom i sl.


  • ***************************************************************************************************
  • Triffle


Some sweet things like this tradicional Trifle, are made for , say the Christmas holidays. Yesterday I made the cake, Valentine and from the  the rest of my cake that was leftover, for the heart shapes,  thought it is an ideal opportunity to use it here because it is similar to Madera.  You'll notice that I have used other shortcuts such ready made vanilla pudding. No less tasty. Although currently there are plenty of fresh berries, here decided to take some supplies from mz frozen fruit

  • Ingredients

  • 750g frozen fruits (raspberries, blackberries, red and blackcurrants, more exotic like I used hereČ mango, pineapple, but also strawberries
  • 250g caster sugar
  • 1 pack instant jelly, I used Raspbery flavor
  • 1 pack vanila custard, you can make your own if you wish
  • 1½-2 Madeira cake, cubed
  • 4 tbsp sherry or cassis
  • 300-450ml double cream
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar
  • crushed biscuits or nuts to serve

Create

  1. Put the fruit in a pan with 200g sugar and 1 litre water and bring to a gentle simmer. Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
  2. I made instant raspberry jelly, if you want to make  it from scratch you do it this way:
  3. Soak the gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left. Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
  4. I also used ready made vanilla  custard
  5. Make the custard according to pack instructions with the custard powder, milk and 50g sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
  6. Pile the cake into a trifle bowl, spoon over the reserved juice and fruit, then the Sherry. Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.

  7. When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.

  8. Whip the cream with the vanilla and icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with the crushed biscuits and chill until ready to serve.

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